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My wife is allergic to peanuts, which sometimes puts a damper on my Thai cravings. So, when I set out to make tofu satay, I decided to make a tahini based 'peanut' sauce. This sauce turned out to be a winner for sure. It was an amazing dipping sauce for tofu. Then, I took the leftovers, added a little water and used the rest for salad dressing. Since then, I've made two more batches for salads and we just can't get enough.

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Just wondering if cashew butter would be a problem for your wife's allergies also- from what I understand, people allergic to peanuts don't always have the same problem with the tree nuts. I have was looking up spicy peanut noodle recipes, and came across your post. Upping the dark sesame oil is another trick if you have to substitute one nut or seed butter for another.

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